ITALIAN RECIPES BY:
1 hour + cooling
About 40 minutes
9 mini cheesecakes for about 6 persons
For the crust
Cut the butter into cubes and combine it, with the help of a mixer, to the flour and icing sugar. Add a pinch of salt and one egg, stirring until obtaining an homogeneous mixture. Grease the inside of some ramekins or other small moulds. Pour a mixture of crushed cookies and batter in equal quantities into each mould. Cover with plastic wrap and let rest in refrigerator for about 30 minutes.
For the filling
Mix the crème fraîche with fresh ricotta cheese. Gradually add the sugar and 4 eggs, continuing to stir until well combined.
Get the moulds containing the crust from the refrigerator, remove the foil and fill with the cream and cheese mixture. Bake for about 40 minutes at 160°C. Remove from the over and cool before placing them back into the fridge. Just before serving, add the Amarena Fabbri fruit and syrup on top.